Chapter I Introduction

Home , Bangka Belitung Islands, Maluku (province)

CHAPTER I

INTRODUCTION

A. The Initial Idea

Indonesia is the world's biggest archipelago country with five large islands

and four islands. Indonesia as a whole has 17,504 islands. Indonesia has a strategic

location geographically and has become one of the trade paths. This definitely

impacts the Indonesian people's social, economic and cultural life (Buku Informasi

Statistik, 2017). Bangka Belitung Islands is one of province in Indonesia which also

contributes in economic sector of Indonesia. Economic sector includes agricultural

sector and non-agricultural sector. Agricultural sector itself divided into five

subsectors which are food crops sub-sector, plantation crops sub-sector, forestry

sub-sector, fishery sub-sector and livestock sub-sector. Plantation sub-sector

especially in fruits and vegetables makes a significant contribution to the national

economic sector. One kind of fruits that is on high demand and production is durian.

Below table shown the growth rate of durian production based on province in

Indonesia:

TABLE 1 Durian Production Based on Province, 2016-2018 (ton) Year Growth No. Province 2018 over 2016 2017 2018 2017 (%) 1 Aceh 23,888 21,241 24,149 13,69 2 Sumatera Utara 74,811 64,659 82,872 28,17 3 Sumatera Barat 43,886 74,540 57,670 -22,63 4 Riau 6,912 12,369 27,443 121,86 5 Jambi 13,704 21,372 20,391 -4,59 6 Sumatera Selatan 14,205 19,930 56,843 185,22 Source: BPS dan Direktorat Jenderal Hortikultura (2019)

TABLE 2 Durian Production Based on Province, 2016-2018 (ton) Year Growth 2018 No. Province 2016 2017 2018 over 2017 (%) 7 Bengkulu 12,999 11,555 15,057 30.31 8 Lampung 28,481 33,019 29,683 -10.10 9 Kep. Bangka Belitung 1,761 3,195 7,189 124.98 10 Kep. Riau 2,964 2,190 4,582 109.25 11 DKI Jakarta 36,000 44,000 72 65.83 12 Jawa Barat 56,662 66,314 95,056 43.34 13 Jawa Tengah 74,969 91,385 143,227 56.73 14 DI Yogyakarta 8,328 6,767 6,596 -2.52 15 Jawa Timur 201,687 227,952 276,426 21.26 16 Banten 6,889 22,628 77,629 243.07 17 Bali 11,157 8,435 24,584 191.45 18 Nusa Tenggara Barat 13,064 11,948 13,491 12.92 19 Nusa Tenggara Timur 1,690 1,089 2,007 84.41 20 Kalimantan Barat 11,676 15,022 25,282 68.30 21 Kalimantan Tnegah 7,365 4,098 11,232 174.06 22 Kalimantan Selatan 12,548 6,954 25,291 263.71 23 Kalimantan Timur 9,078 7,166 9,192 28.27 24 Kalimantan Utara 4,364 5,359 15,517 189.56 25 Sulawesi Utara 8,561 4,317 9,355 116.70 26 Sulawesi Tengah 17,666 13,770 13,945 1.26 27 Sulawesi Selatan 37,140 17,068 35,808 109.80 28 Sulawesi Tenggara 3,061 2,622 6,862 161.70 29 Gorontalo 1,297 4,034 4,409 9.31 30 Sulawesi Barat 16,146 5,954 9,574 116.70 31 Maluku 5,915 6,479 9,303 43.60 32 Maluku Utara 2,119 1,278 267 -79.11 33 Papua Barat 155,000 158,000 424 167.74 34 Papua 238,000 293,000 665 127.42 Indonesia 735,419 795,200 1.142.094 43.62 Source: BPS dan Direktorat Jenderal Hortikultura (2019)

Based on the table above, it can be seen that there is a significant increase of durian production in Bangka Belitung from 2016 to 2018. The growth of durian production from 2017 to 2018 reached 124.98%.

TABLE 3 Number Production of Fruits by Commodity in Bangka Tengah 2017-2018 Commodity 2017 2018 Alpukat 114,29 138,46 Belimbing 22,48 48,91 Duku 35,4 167,17 Durian 474,5 1574,3 Jambu Biji 21,47 55,58 Jambu Air 39,79 58,29 Jeruk Siam 11,31 19,97 Jeruk Besar 1,2 18,93 Mangga 171,9 208,78 Manggis 6,6 145,66 Nangka 48,28 377,32 Nanas 144,41 198,55 Pepaya 248,17 231,78 Pisang 565,36 408,05 Rambutan 224,1 312,96 Salak 6,48 51,73 Source: Agriculture Department of Bangka Tengah Regency (2019)

Furthermore, above table shown that durian production in Bangka Tengah has increased as much as 231.78% from 474,5 to 1574,3. Therefore, it would be a great opportunity to process the durian into types of dishes and be served to the society in Bangka Belitung, especially in Bangka Tengah.

TABLE 4 Population in Bangka Tengah 2015-2019 (Year) Sub-District 2019 2018 2017 2016 2015 Koba 40.039 39.498 38.944 38.377 37.813 Lubuk Besar 28.610 27.970 27.321 26.664 26.017 Pangkalan Baru 50.657 49.177 47.689 46.191 44.734 Namang 26.279 25.859 25.430 24.991 24.559 Sungai Selan 15.633 15.458 15.278 15.092 14.909 Simpang Katis 34.980 34.466 33.941 33.405 32.870 Kabupaten Bangka 196.198 192.428 188.603 184.720 180.902 Tengah Source: BPS Bangka Tengah (2019)

According to the data above, it can be seen that population in Bangka

Tengah are growing and increasing in numbers. Pangkalan Baru has an estimated total population of 50.657 in 2019. The increasing number of population must be increasing the demand of food service activities as can be seen on the table below:

TABLE 5 The Growth Rate of Gross Regional Domestic Product (GRDP) at Current Market Prices by Industrial Sector 2014-2018 (Million Rupiah) PDRB Atas Dasar Harga Berlaku Menurut Lapangan Usaha Lapangan Usaha (Juta Rupiah) 2014 2015 2016 2017 2018 Pertanian, Kehutanan, dan 900.260 1.076.120 1.171.818 1.206.301 1.170.812 Perikanan Pertambangan dan 1.426.579 1.432.440 1.369.200 1.377.649 1.256.413 Penggalian Industri Pengolahan 905.702 635.090 652.645 713.906 744.065

Konstruksi 620.225 707.610 773.625 835.981 908.245 Transportasi dan 918.448 1.027.803 1.146.120 1.286.946 1.405.121 Pergudangan Perdagangan Besar dan Eceran; Reparasi Mobil 666.736 747.592 792.925 857.137 930.042 dan Sepeda Motor Penyediaan Akomodasi 185.162 211.316 231.169 253.686 281.167 dan Makan Minum

Informasi dan Komunikasi 110.294 120.004 129.302 141.399 149.498

Jasa Keuangan dan 38.693 43.248 47.051 50.369 54.847 Asuransi Real Estat 192.076 211.393 222.582 238.797 245.986

Jasa Perusahaan 16.291 18.004 18.641 20.118 22.048 Administrasi Pemerintahan, Pertahanan 428.108 497.910 543.278 586.470 626.404 dan Jaminan Sosial Wajib Jasa Pendidikan 172.320 201.538 231.780 250.472 268.431 Jasa Kesehatan dan 82.029 95.204 103.985 113.756 117.543 Kegiatan Sosial Jasa lainnya 24.178 27.218 30.364 33.846 37.155 PDRB 6.690.270 7.056.165 7.469.014 7.972.210 8.223.597 Source: BPS Bangka Tengah (2019)

Based on the data above, providing accommodation and food beverages sector in Bangka Tengah keeps increasing significantly in number from year to year. Moreover, the consumption of durian in Indonesia has increased as high as

82.42% from 2016-2018.

TABLE 6 Average per Capita Consumption of Durian 2016-2018 Growth Average No. Food Items 2016 2017 2018 2016-2018 (%) Weekly Consumption A 0.021 0.008 0.041 82.42 (kg/capita/week) Yearly Consumption B 1.095 0.417 2.138 82.42 (kg/capita/year) Source: BPS Statistics Indonesia (2019)

Therefore, it can be said that Bangka Tengah especially Pangkalan Baru has a great market potential to establish food and beverages business such as

“FROIAN”. “FROIAN” will be located in Jl. Soekarno Hatta No. 1, Pangkalan

Baru as it is located in the major roads and highways which will be passed by people who want to go to the city from districts area. “FROIAN” is a quick service restaurant with farm-garden atmosphere which serve durian-based desserts especially frozen yogurt dessert. “FROIAN” itself comes from “Frozen Yogurt

Durian”. “FROIAN” will be the first restaurant in Bangka Tengah which serve

Frozen Yogurt Durian in farm-view concept.

B. The Objectives

The feasibility study that will be conducted on “FROIAN” aims to thoroughly

investigate the construction and manufacturing process of this restaurant in

accordance with the aspects related to it. The objectives in this feasibility study

divides into two parts, major objectives and minor objectives. Major objectives are

the objectives regarding all the core aspects of the business. Meanwhile, the minor

objectives are the objectives about the impact of the business that influence its

surrounding, environment, and society.

1. Major Objectives

The main objective of this feasibility study are as following:

a. Market and Marketing Aspect

To find out whether this business is feasible or not be run and compete in

industry by investigating the marketing aspects (including demand and

supply analysis, segmentation, targeting, positioning, marketing mix, and

external factors which could affect the growth of the business).

b. Operational Aspect

To find out whether this business is feasible or not be run and compete in

industry by investigating the technical aspects (including analysis of

activities, facilities, and relationship between activities and facilities,

calculation of space needed, site selection, main and supporting facilities

provided and technology needed).

c. The Organization and Human Resources Department Aspect

To find out whether this business is feasible or not be run and compete in

industry by investigating the management aspects (including analysis of

business organization chart, job analysis, job description, job specification,

human resources management as well as the rules and regulations from the

government).

d. Financial Aspect

To find out whether this business is feasible or not be run and compete in

industry by investigating the financial aspects (including analysis of source

of funds, operating expense and revenue projection, cash flow projection,

break-even point analysis, balance sheet, income statement, investment

valuation, and risk management).

2. Minor Objectives

The sub-objectives of this feasibility study are as following:

a. To add new data for academic purposes and researchers who wants to

proposed the same business.

b. To open new job opportunities, in other words minimizing the number of

unemployment in Bangka Belitung.

c. To help the government increasing the local revenues, taxes, and the rate of

economic growth especially in the provide accommodation and food service

sector in Bangka Belitung.

d. To provide a new place for customer having food and beverages, socialize,

and having fun in Bangka Belitung.

C. Research Methods

Research is a human effort to find new knowledge or products, solve or find

solutions to problems and create new knowledge or products (Timotius, 2017, p.

2). The implementation of “FROIAN” business feasibility study will be more

accurate and valid if provided by real preliminary research. Therefore, in this

business feasibility study, “FROIAN” will use descriptive method. Descriptive

study is to obtain data that describes the topic of interest. Descriptive studies are

often designed to collect characteristics of objects (such as persons, organizations,

products, or brands), events, or situations. Descriptive research is either quantitative

or qualitative in nature (Sekaran, U., and Bougie, 2016, p. 43).

1. Quantitative

Quantitative method is a method that uses numbers where the numbers are

used as an assessment to analyse. Quantitative data will be collected by

administering the questionnaires. A questionnaire is a preformulated written set

of questions to which the respondents record their answer, usually within rather

closely defined alternatives. Questionnaires are generally designed to collect

large numbers of quantitative data and it can be administered personally,

distributed electronically, or mailed to the respondents (Sekaran and Bougie,

2016, pp. 142–143). The process of selecting the right individuals, objects, or

events as representatives for the entire population is known as sampling

(Sekaran and Bougie, 2016, p. 235). Sampling is the process of selecting a

sufficient number of the right elements from the population, so that a study of

the sample and an understanding of its properties or characteristics make it

possible for us to generalize such properties or characteristics to the population

elements. The major steps in sampling include (Sekaran and Bougie, 2016, p.

239): a. Define the population.

According to (Sekaran and Bougie, 2016, p. 236):

“The population refers to the entire group of people, events, or things of

interest that the researcher wishes to investigate. It is the group of people, events,

or things of interest for which the researcher wants to make inferences.”

The population for this business feasibility study is people who live in

Bangka Islands but most likely from these cities such as Bangka Tengah,

Bangka, and Pangkalpinang which border directly to Pangkalan Baru area. b. Determine the sample frame.

The sampling frame is a (physical) representation of all the elements in the

population from which the sample is drawn.

According to Sekaran and Bougie (2016, p. 237),

“Sample is the subset or subgroup of the population as it comprises some

members selected from it. The use of studying the sample is to draw conclusions

that are generalizable to the population of interest.”

In this business feasibility study, the selected sample are people who live in

Bangka Islands, especially Bangka Tengah, Bangka, and Pangkalpinang

area. c. Determine the sampling design.

There are two methods of sampling design which are probability sampling

and non-probability sampling (Sekaran and Bougie, 2016):

1) Probability Sampling

Probability sampling designs are used when the representativeness of the sample is of importance in the interests of wider generalizability.

When elements in the population have a known, nonzero chance of being chosen as subjects in the sample, we resort to a probability sampling design. There are two basic probability sampling plans: the unrestricted or simple random sampling, and the restricted or complex probability sampling plans. a) Simple Random Sampling

In the simple random sampling design, every element in the

population has a known and equal chance of being selected as a

subject. b) Complex Probability Sampling

Complex probability plan consists of five different sampling

designs: cluster sampling design, stratified random sampling design,

systematic sampling design, area sampling design, and double

sampling design. Of these five, the cluster sampling design is

probably the least expensive as well as the least dependable, but is

used when no list of the population elements is available. The

stratified random sampling design is probably the most efficient, in

the sense that for the same number of sample subjects, it offers

precise and detailed information. The systematic sampling design

has the built‐in hazard of possible systematic bias. Area sampling is

a popular form of cluster sampling, and double sampling is resorted

to when information in addition to that already obtained by using a

primary sample has to be collected using a subgroup of the sample.

2) Non-Probability Sampling

Non-probability sampling are used when time or other factors, rather

than generalizability, become critical. There are two main types of

nonprobability sampling design: purposive sampling and convenience

sampling.

a) Purposive sampling plans fall into two categories: judgment and

quota sampling designs. Judgment sampling, though restricted in

generalizability, may sometimes be the best sampling design choice,

especially when there is a limited population that can supply the

information needed. Quota sampling is often used on considerations

of cost and time and the need to adequately represent minority

elements in the population.

b) Convenience sampling is the least reliable of all sampling designs in

terms of generalizability, but sometimes it may be the only viable

alternative when quick and timely information is needed, or for

exploratory research purposes. According to Sekaran and Bougie

(2016, p. 247) convenience sampling refers to the collection of

information from members of the population who are conveniently

available to provide it.

Based on the theory above, this business feasibility study will use non-

probability sampling which is convenience sampling. Convenience

sampling is used in “FROIAN” feasibility study to get the data

conveniently, quickly, and less expensively from the sample and

respondents. d. Determine the appropriate sample size.

According to Sekaran and Bougie (2016, p. 264) in 1975 Roscoe proposed

the following rules of thumb for determining sample size:

1) Sample sizes larger than 30 and less than 500 are appropriate for most

research.

2) Where samples are broken into subsamples (males/females,

juniors/seniors, etc.), a minimum sample size of 30 for each category is

necessary.

3) In multivariate research (including multiple regression analysis), the

sample size should be several times (preferably ten times or more) as

large as the number of variables in the study.

4) For simple experimental research with tight experimental controls

(matched pairs, etc.), successful research is possible with samples as

small as 10 to 20 in size.

Hair et al. (2014, p. 176) also stated that a general rule is that the ratio

should never fall below 5:1, meaning that five observations are made for

each independent variable in the variate.

Based on the theory above, it can be said that the minimum sample size

needed for “FROIAN” feasibility study is 125 respondents because the

distributed questionnaires contain 25 questions on the marketing mix

section (25 questions times five equals to 125). This calculation also

complies to rule (a) by Sekaran and Bougie which is the appropriate

sample size needed is between 30 to 500 respondents. e. Execute the sampling process.

According to Sekaran and Bougie (2016, p. 207),

“A scale is a tool or mechanism by which individuals are distinguished as to how they differ from one another on the variables of interest to our study. Scaling involves the creation of a continuum on which our objects are located.”

The scale that will be used in this questionnaire is Likert Scale, the

combination of interval and ratio scale. The purpose of interval scale in this

questionnaire is in a form of number from one to six and will be applied for

the 8P’s aspects. Number one points to strongly disagree and number six

points to strongly agree. While the ratio scale not only measures the

magnitude of the differences between the points on the scale, it also reaches

the differences proportions. In business research, ratio scales are generally

used when precise numbers of objective factors are required. The purpose

of ratio scales is applied in the questionnaire on respondent profile and

consumer behaviour section.

The sampling process will be implemented on October by distributing the

questionnaires personally in Pangkalan Baru area and through online website.

After the sampling process, validity and reliability test will be conducted to

measure whether data is valid and reliable or not.

a. Validity

According to Sekaran and Bougie (2016, p. 220), validity is a test of how

well an instrument that is developed measures the particular concept it is

intended to measure. Meanwhile, reliability is a test of how consistently a

measuring instrument measures whatever concept it is measuring.

b. Reliability

Reliability test can be done using Cronbach Alpha. If the result of the

Cronbach Alpha less than 0.60, it can be concluded that the questionnaire

result is either weak or not good. If the result of the Cronbach Alpha more

than 0.60 and less than 0.70, so it can be concluded that the result of the

questionnaire is satisfactory. If the result of the Cronbach Alpha more than

0.70, it can be concluded that the result of the questionnaire is good.

(Sekaran and Bougie, 2016).

2. Qualitative

According to Sekaran and Bougie (2016, p. 332),

“Qualitative data can come from a wide variety of primary sources and/or secondary sources, such as individuals, focus groups, company records, government publications, and the Internet. The analysis of qualitative data is aimed at making valid inferences from the often over-whelming amount of collected data.”

Qualitative data can be observed and recorded. This is a non-numerical data.

This type of data is collected through methods of observations, interviews,

conducting focus groups and similar methods. Qualitative data in “FROIAN”

will be collected through observation. One of the main advantages of

observation is its directness. Another advantage of observation is that it is

possible to observe certain groups of individuals from whom it may be

otherwise be difficult to obtain information (Sekaran and Bougie, 2016, p. 139).

According to Sekaran and Bougie (2016, p. 139),

“Observation is an obvious and appropriate technique to study actions and behavior. Though moods, feel-ings, and attitudes can be guessed by observing facial expressions and other nonverbal behaviors, the cognitive thought processes of individuals cannot be captured. In other words, it is very difficult to identify reasons behind behavior of the subjects under study.”

In “FROIAN” feasibility study, observation will be conducted on the location

of the establishment, the layout, the people’s activities, lifestyle, habits, and

condition of the surrounding areas (competitors, nearby restaurant, etc), and

other supporting factors that will influence the business. A farm in Soekarno

Hatta Street, Pangkalan Baru, Bangka Tengah is selected to establish

“FROIAN” as considering its strategic location at the center of Pangkalan Baru

that is passed by people who want to go to another area (for example Koba),

near by the airport, hotel, hospital, schools, and tourism activities. There are

also not much food and beverage business nearby that is potential to be the

competitor for the business.

The data collection methods are divided into two, which are primary data and secondary data.

1. Primary Data

According to Sekaran and Bougie (2016, p. 38), primary data are such data that

the researcher gathers first-hand for the specific purpose of the study. Primary

data is collecting or observing data directly through questionnaire,

experimental, surveys and many varieties of methods. Primary data on this

feasibility study will be collected through observation and questionnaire.

2. Secondary Data

According to Sekaran and Bougie (2016, p. 37), secondary data are data that

have been collected by others for another purpose than the purpose of the

current study. Secondary data are data which the information is collected by

available sources. Data is obtained indirectly but can be accounted and be

supported data for a research (Sekaran and Bougie, 2016). In this feasibility

study, the secondary data is collected from book references, websites, BPS,

journal, magazines, news, and many more.

D. Theoretical Conceptual Review

The following are several theories used and related to support this feasibility study,

such as:

1. Definition of Tourism

According to Walker (2017, p. 399),

“Tourism is a dynamic, evolving, consumer-driven force and is the world’s largest industry, or collection of industries, when all its interrelated components are places under one umbrella: tourism, travel; lodging; conventions, expositions, meetings, events; restaurants, managed services; assembly, destination and event management; and recreation.”

From the theory above, it can be said that tourism is a dynamic, increasing and

capable of attracting consumers, one of the world's biggest sectors or a collection

of interconnected parts below one unit.

2. Definition of Hospitality Industry

According to Barrows, Powers, and Reynolds (2012, p. 4),

“Hospitality industry includes hotels, restaurants, and other kinds of institutions that offer shelter, food, or both to people away from their homes. Hospitality also includes those institutions that provide other types of services to people away from home such as private clubs, casinos, resorts, attractions, and so on.”

Based on the theory above, hospitality industry comprises wide range of tourism

destinations which include all elements in tourism such as restaurants and hotels

that dedicated to serve people who is away from home.

3. Definition of Restaurant

According to Walker (2017, p. 268),

“Restaurant offers a place to relax and enjoy the company of family, friends,

colleagues, and business associates and to restore the energy level before healing off

the next class or engagement.”

Based on the above concept, it can be said that restaurant is a food service

business whose primary activity will be the sale of food and drinks for

individuals to restore their energy levels before moving anywhere else to profit

from the operation itself and a place where individuals can spend their time

separately or with others.

4. Classification of Restaurant

Restaurant has many different classifications depending on the type of service

offered, the type of food and beverages sold, and so on. Walker (2017, p. 277)

classified restaurants into some classifications:

a. Chain or Independent Restaurants

Chain restaurants have some benefits, such as marketplace recognition,

greater advertising clout, sophisticated development of systems, and

discounted purchasing. It is comparatively simple to open independent

restaurants. The benefit for independent restaurant is that in terms of concept

growth, menus, decoration, and so on, they can "do their own thing." There

is plenty of space for independent restaurants in certain places unless our

habits and taste change drastically.

b. Franchised Restaurants

Franchised restaurant occurs when franchisees/entrepreneurs who prefer

owning, operating, developing and extending current company idea through

a type of contractual franchising agreement. Franchising includes the least

financial risk because the restaurant format has already been tested on the

marketplace, including building design, menu, and marketing plans.

c. Sandwich Shops

Sandwich and sub-shops are relatively easy to be open and functioned

compared to a full-service restaurant. The menu comprises of multiple types

of warm and cold sandwiches produced with a choice of different products

from bread/buns and toppings or fillings. It takes little or no cooking. It is

also possible to offer hot and cold soups and pastries along with a choice of

hot and cold beverages. d. Family Restaurants

Family restaurants grew out of the coffee shop–style restaurant. They are

often situated within the suburbs or within easy reach and are informal with

a simple menu and service intended to appeal to families. Some give beer

and wine, but most of them do not serve alcoholic drinks. e. Fine-Dining Restaurants

Fine dining refers to the cuisine and service provided in restaurants where

food, drink, and service are expensive and usually leisurely. Turnover per

table may be less than one an evening. Many of the customers are there for

a special occasion, such as a wedding or birthday. Many customers bring

business guests and write off the meal cost as a business expense. f. Seafood Restaurants

Seafood restaurants present another choice of operation for would be

restaurant operators, a choice that continues to gain in consumer favour with

several thousand restaurants. Many seafood restaurants are owned and

operated by independent restaurant owners. g. Steakhouses

Steakhouses present the operator with food and labour cost combinations

that are found in few restaurants. Entry into the steakhouse category of

restaurants is appealing to people who may wish to be part of a business that

is simplified by a limited menu and that caters to a well-identified market:

steak eaters. All steakhouse concepts feature steak, but the range in service

offered is wide—from walk-up to high-end service. h. Coffee Shops

Coffee houses or coffee shops have long been part of our culture and history

and can be an entry into the restaurant company. Originally developed

coffeehouses based on the Italian bar model that reflected Italy's deeply

rooted espresso tradition. However, the original concept has been altered to

include a much wider range of drinks and coffee styles to satisfy the tastes

of customers who tend to prefer a higher product range. i. Chef-Owned Restaurants

Chefs owning restaurants have the benefit of being in charge of an

experienced, extremely motivated individual, often helped by a wife or

partner similarly interested in the achievement of the restaurant. Hundreds

of chefs, however, are less familiar with the costs, marketing, and "numbers"

required for the success of a restaurant. j. Centralized Home Delivery Restaurant

Meals are ordered and delivered through the Internet. Existing food courts

allow themselves to be transformed into order can be prepared and supplied

by vehicle within a local region. The centre can be where an Internet or

telephone bank of telephone operators and clerks take orders. Centres for

home delivery check and process credit card data and use pcs for accounting

purposes. Centralization lowers the expenses of taking orders, preparing

food and accounting; however, marketing expenses may not be reduced.

Competition will continue to impose heavy advertising on most players.

Scale savings (high volume efficiency, automation, staffing effectiveness,

purchasing power, and specialized machinery) can decrease the cost of food,

labour, and overhead. k. Ethnic Restaurants

Ethnic restaurant is a restaurant that serves ethnic foods from a certain

region, supported by region’s style menu, decoration, and others. l. Casual Restaurants

Casual dining is popular because it fits the societal trend of a more relaxed

lifestyle. Defining factors include signature food items, creative bar menus

or enhanced wine service, and comfortable, homey decor. m. Quick-Casual Restaurants

It is a niche between fast service and casual dining, the defining features of

fast casual restaurants are the use of high-quality ingredients, new made-to

order menu items, healthy choices, restricted or self-serving formats,

sophisticated decoration, and carry-out meals. n. Theme Restaurants

Theme restaurants are constructed around an idea, generally highlighting fun

and imagination, glamorizing or romanticizing an activity like sports, travel,

an era in time. Many theme restaurants are centred on celebrities. Some

celebrities are part owners and occasionally show up. o. Quick-Service Restaurants

The Quick-Service Restaurant (QSR) segment drives the sector and involves

all restaurants where pre-service food is paid for. Limited menus with

burgers, chicken in many shapes, tacos, burritos, hot dogs, fries, gyros,

teriyaki bowls, etc. Guests order colour pictures of menu items and prices on

a brightly lighted counter. Guests can use a nearby counter to serve

themselves beverages and seasonings, then pick up their own meals on trays.

5. Classification of Service

According to Cousins, Lillicrap, and Weekes (2014, p. 17), food and beverage

industry services could be classified as follows:

a. Table Service

Table service is a service where the guests will be served at the table by a

waiter or waitress. This type of service usually found at any restaurant such

as café or banquet.

b. Assisted Service

Assisted service is a combination of table service and self-service where half

of the dishes will be served at the table and the rest will be served at the

buffet or display table.

c. Self Service

Self-service is a type of service where the guests serve themselves from the

counter or buffet provided. This type of service usually found in the cafetaria

or canteen.

d. Single Point Service

Single point service is a type of service where the guests order, pay, and

receive their food and beverage from the counter provided, either to be dined

in or takeaway. This type of service usually found in fast-food restaurant,

vending machine, and food-court.

e. Specialised Service (Service in situ)

Specialised service is a type of service where food and beverage served

directly to guests.

6. Classification of Menu

According to Walker (2014, p. 126), menu can be classified as follows:

a. A la carte

A la carte is a type of menu offering any kind of dishes with individually

priced items.

b. Table d’hote

Table d’hote is a type of menu offering several dishes at a fixed price. There

is usually choice for items such as appetizer, soup, main-course, and dessert.

c. Du jour menu

Du jour menu is menu “of the day” or list of menu that served only on a

particular day.

d. Cyclical menu

Cyclical menu is a type of menu which repeats in cycle every few days

(normally 7, 10, 14, or 28 days).

e. Tourist menu

Tourist menu is a type of menu that used to attract tourists’ attention and

underlines value to a guest who may be travelling in a foreign country.

f. Kids’ menu

Kids’ menu is a type of menu that targeted families and usually have separate

menu for kids. This type of menu usually found in Burger King and

McDonalds.

g. California menu

California menu is a type of menu which divided type of dishes into

breakfast, lunch, dinner, and brunch.

7. Definition of Dessert

Dessert comes from the French verb desservir which means “to clear the table”

(Mintz, 2015, p. 211). This basically meant removing what had been served. This

term referring to meal components and everything else on the table had been

taken away when the meal had completed evolving into a term referring to what

was consumed after this had occurred.

8. Definition of Frozen Yogurt

Frozen yogurt is a famous yogurt dessert. It has a sweet, tangy texture and

flavour. Frozen yogurt is very comparable to ice cream, but the primary

distinction is that it is produced from milk rather than cream (West, 2019).

9. Definition of Durian

Durian (Durio zibethinus Murray) is a tropical fruit native to Southeast Asia,

especially Indonesia. Sources of genetic diversification of durian plants are

located in Kalimantan and Sumatra. In Indonesia, durian plants are widespread

in various low-lying areas to an altitude of 600 meters above sea level (Nurbani,

2012).

The demand of Durian in Indonesia is quite high, especially in Bangka Belitung.

Durian contest in provincial level was held in Bangka Belitung on 11 January

2020 participated by 227 farmers shown the enthusiasm of the society towards

durian (Junita, 2020).

10. Concept Application in Business Plan

Based on the theory above, “FROIAN” is categorized as a quick-service

restaurant with the characteristics of limited menus where guest order of menu

items and prices at the counter. The guests would not only order at the counter,

but they would also pay and receive their order at the counter as the type of

service used is single point service. Meanwhile, the menu used is table d’hote

menu which offers several dishes at a fixed priced items. The main menu offered

are durian-based dessert. “FROIAN” not only offering durian but also from other

fruits as the complimentary. “FROIAN” also offers a cozy and vibrant ambience

with farm-view design. “FROIAN” Restaurant will give atmosphere that makes

customers feel comfortable as they enjoy their dessert, listen to music, and

socialize.